Ingredients:
 
1 pound cauliflower
1/2 small yellow or white onion
1/2 teaspoon kosher salt, more to taste
1/2 cup shredded cheddar cheese
1 large egg, beaten
1 tablespoon cornstarch
1/4 teaspoon garlic powder
Freshly ground black pepper, to taste
3 tablespoons thinly sliced chives, divided
2 tablespoons olive oil
 
Method:
 
Gather the ingredients.
Trim the cauliflower. Cut into florets and roughly chop the stem. Peel and large dice the onion and add both to the bowl of a food processor.
Pulse a few times until diced. Add salt and pulse a couple more times until minced. Let sit for 10 minutes.
Meanwhile, preheat the oven to 400 F. Line a baking sheet with parchment paper.
 Dump the cauliflower and onion onto a clean kitchen towel or a piece of cheesecloth. Fold up the towel around the mixture and squeeze out the excess moisture. Squeeze until liquid doesn't freely drip from the towel when pressure is applied.
Add the drained cauliflower and onion to a large bowl. Add the cheese, egg, cornstarch, garlic powder, pepper, and 2 tablespoons of chives (if using). Mix well.
Divide the mixture up into six equal piles evenly spaced on the prepared baking sheet. Press the mixture together and form into six patties 1/3 to 1/2-inch thick. Brush the tops gently with the oil and sprinkle with salt.
Bake for 30 to 40 minutes until browned on top. Let cool on the pan for 5 minutes before serving.